• TOJIRO Reppu Kiritsuke Gyuto 210mm from Tojiro
  • TOJIRO Reppu Kiritsuke Gyuto 210mm from Tojiro
  • TOJIRO Reppu Kiritsuke Gyuto 210mm from Tojiro
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TOJIRO Reppu Kiritsuke Gyuto 210mm

TOJIRO Reppu Kiritsuke Gyuto 210mm

$386.00 CAD
$386.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
This knife is for someone who values performance above all else. The SG2 steel will stay sharp for a crazy long time, without having the worry about rust. This knife stands out as a beacon for beautifully made machine forged knives.

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About TOJIRO Reppu - Among cooks, chefs, and even knife nerds, TOJIRO is well respected as one of the best brands to get folks started with high-performance Japanese knives. The majority of TOJIRO’s blades are forged by machine from high-end steel, with expert craftspeople completing all the other steps to ensure the best quality.

Man, these blades are so cool. I love that the whole line has badass slanted tips, a style originally aped from the traditional single-bevel kiritsuke and a great way to add some instant attitude to a knife. This design also makes the tip more precise and gives it a touch more weight, letting it drop through veggies effortlessly. 

In addition to its stylish design, this knife is also made from one of my favourite steels: SG2 stainless is super modern stuff, able to hold a wildly sharp edge for ages. I wish this line was out when I worked in restaurants; It would’ve saved me a lot of time and a sore wrist!

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 210 mm |
Blade Height 45.5 mm
Thickness 2 mm
Weight 115 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Teak
Knife Line Tojiro Reppu
Brand TOJIRO
Made in Tsubame-Sanjo, Niigata, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4960375113629 SKU: FD-1362

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 5.0 / 5 from 3 reviews.

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Reviews

Tojiro Reppu

"As expected of a Tojiro, their knives are really good value. Extremely thin, cuts amazingly and decent food release. Definitely a worthy purchase."

— Adrian L. (5/5)

First Japanese knife

"Finally got my first knife. I never seem to get near a store so just ordered a knife that looked interesting. Love the handle and the light weight, a joy to use. It is of course sharpened to perfection and being a bit thinner than my German knives it cuts like a Lazer. Colour me happy. !"

— Robert H. (5/5)

Lightweight

"After trying the Santoku version in the Cut Like a Chef class I knew I was going to look for something on the lighter side, but in the longer length. Cory was nice enough to pull out another eight or so knives, but the light weight and balance of the Reppu were perfect for me. After a weekend of chopping up our yearly garden harvest I can really say I am pleased with the performance, and my wrist thanks me for not using the old western style Santoku."

— Neil B. (5/5)

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